ES2318722T3 - METHOD FOR THE MANUFACTURE OF SAUSAGES. - Google Patents

Abstract

Preparation of sausages such as raw sausages, boiled sausages, cooked sausages or sausage spread, comprises using only animal ingredients such as pure muscle meat (having a fat content of 5 wt.%) from the leg and/or the shoulder of pigs and optionally pork liver (having fat content of 6 wt.%), where the fat in muscle meat and pork liver is lard, or oil or oil-based fat substitutes being added. Independent claims are included for: (1) a preparation of boiled sausage comprising processing the muscle meat together with ice for roasting; (2) a preparation of cooked sausage comprising boiling the muscle meat under 85[deg]C, before processing together with pork liver to roast; (3) a preparation of raw sausage, comprising processing the muscle meat in initial stage to roast, in which maximum 50% of the water is frozen in the muscle meat; and (4) sausages such as raw sausages, boiled sausages, cooked sausages or sausage spread prepared by the process.

Description

Method for making sausages.

Method for the production of sausages.

State of the art

The invention relates to a method for the production of sausages such as cured sausages, sausages scalded, cooked sausages or cooked spreads according to the preamble of claim 1.

Sausages (sausages and type products inlay) in the conventional sense are certain mixtures of firm cut consistency or spreads prepared using flavoring and / or technologically motivated meat ingredients chopped, fatty tissue as well as, depending on the type, partially also of viscera as well as in certain products also of other parts of the channel

Meat is understood according to the definition in the guidelines for meat and meat products "all parts of homeothermic slaughterhouse or hunting animals, that are intended for human consumption. "According to This definition is also included in the term "meat", by example, bones and viscera.

In the commercial production of sausages, the "meat" is only skeletal musculature with adipose tissue  and connective attached or included as well as lymph nodes, nerves, vessels and salivary glands included in the pig. In some meat products, the "meat" also includes a certain amount of bones and cartilage attached, in the "meat of pork ", also the bacon crust.

In the use of pork for Sausage products can be differentiated, depending on the Exploded view, the following types of meat:

pig head,

pork jowls,

pork neck,

chest or tip of chest,

ribs,

chop,

sirloin,

bacon (pork rib and beef belly),

pork shoulder (shoulder),

ham or leg (upper part, part lower and central part),

or knuckle or donut and

Pork trotters.

With the exception of sirloin, they are produced sausages from all parts of the pig carcass that have mentioned, where fractions are mixed in different proportions The muscle meat is crossed with more or less fat depending on the part of the canal.

In sausages they usually differ cured sausages, scalded sausages and cooked sausages. The sausages are sold smoked or non-smoked in wraps or containers or even without wraps.

"Cured sausages" as, for example, Salami or Cervelat sausage are usually sausages without redness, which can be stored without refrigeration (by above + 10 ° C), which are generally consumed raw, which are spreads or that have acquired firm consistency to the cut after a healing linked to oreo. Sugar is added in an amount of no more than 2%

"Cooked sausages" such as liver sausage, are heat treated sausages, which are mainly produced from cooked starting material. Only when blood, liver and fatty tissue predominate can the amount of raw starting material prevail. As a rule, cooked sausages only have a firm cut consistency in a refrigerated state

"Scalded sausages" as, by example, Wiener (Viennese) and Lyoner sausages are treated sausages  thermally by scalding, baking, roasting or otherwise, in the that raw minced meat has completely or partially dissociated with fat, sodium chloride and, in a given case, other salts technologically necessary, most of the time with the addition of drinking water and whose muscle protein has coagulated more or less joint during heat treatment, so that the products still have a firm consistency to the cut in a possible new heating. The amount of drinking water used is Different in different types of sausage. With respect to meat and fat is added instead of partially drinking water up to 10% of blood plasma or blood serum; water replacement drinkable by 5% milk is limited to non-smoked sausages for roasting, whose meat homogenate is finely chopped.

Known sliced sausages contain on average about 50% meat, 25% fat and the 25% water For the production the meat is minced first and the bacon with the meat grinder and in most types it cut to form the so-called meat homogenate. A Meat slicer consists of a rotating bowl (bucket), in which rotate several blades at very high speed. The ingredients are crushed until a dough is produced, which is denominated meat homogenate in the case of raw meat.

In the cutter, the proteins dissolve and partially swollen from 1.5 to 2% sodium chloride, at the same time you get a preservative effect. In addition to spices it Most of the time they add nitrite curing salt and cutter adjuvants. After cutting the filling takes place of the homogenized meat in guts, in a given case, the smoked, and the stage that gives the method its name, the scalding. Homogenate meat experiences a core temperature at which proteins of the muscle fibers coagulate with gelation.

The consistency of a scalded sausage depends of the water retention capacity, therefore, this, in addition to the fat emulsion and stabilization and structuring (gelation), It is a decisive factor in the production of scalded sausages.

By adding grease to the cutter you produces an emulsion during the production of scalded sausage. In the limit of the phases the protein sequences accumulate hydrophobic and contribute to a protein orientation and a partial fractionation of proteins. In the mix of protein-water surrounding fat accumulate groups hydrophilic, very water soluble proteins that can crosslink well, that enable in the subsequent scalding process a Good gelation and high water retention.

When cutting is available only Low fat, this fractionation process cannot be developed.  As a consequence, gelation and water retention decrease in the protein-water mixture. Content fat in known scalded sausages is placed, depending on the application and formulation, between 15 and 30% by weight in the Final product. With this fat content you can get a firm and unctuous texture and a pleasant sausage taste final.

On the contrary, there are already sausages scalds of lower fat content in the market in many variations (fat content from 5% to 19%). These contain the most of the time poultry or more or less fatty meat of different parts of the bovine or pig carcass. By bass fat content, the low fat products known in the market look frequently dry, brittle and not They have a fresh, meat-like taste. The sensory disadvantages of the lack of fat, therefore, are compensated in many types of sausages for the addition of vegetable fats or fat substitutes Oil based However, so far it has not been achieved produce a low fat scalded sausage with properties nice sensory.

In addition to this, the sausages have in the consumer often a negative reputation due to the plurality of animal fractions usually included (muscle meat, bacon bark, fat, connective tissue, parts of viscera, lymph nodes, nerves, vessels and salivary glands of pig, partly also mechanically boned meat from factories of channel processing).

The generic document DE 101 28 288 A1 describes a method for the production of sausages from lean meat of pork shoulder muscle without added fat.

EP 0 990 394 A1 describes a process for the production of a scalded sausage from meat from lean pork with a fat content of less than 2% without the addition of grease.

Document DE 101 06 553 A1 describes a method for the production of scalded sausage with lower content of fat from essentially fat-free pork.

objective

The objective of the present invention is continue to refine a method for the production of sausages of the type mentioned, so that the sausages produced by the method have a very fat content reduced, in which at the same time you should get a feeling In the mouth juicy and unctuous and a fresh and meat-like flavor. By on the other hand, sausages must have a high acceptance in the consumer.

Description of the invention

According to the invention, this objective is resolves by means of the features of claim 1. With the background of the fashion of physical maintenance in most countries rich, low fat products acquire every time more important. Low fat sausages already exist in many variations in the market. These contain most of the more or less fat meat from different parts of the carcass of cattle, pigs or birds. In this way, the consumer is no longer capable, in the case of the types of lean sausages known, of Identify the origin of animal ingredients. Not until now the use of defined channel parts of an animal for the sausage production as the only ingredient of origin animal.

By using for the production of sausages only pure meat of shoulder and / or leg muscle (ham) of pork and for the production of liver sausage in addition only pork liver as the only animal ingredients and, for the rest, no other meat or any animal ingredient additional as bacon crust, bacon, guts, meat mechanically boned or other parts of the animal carcass or milk or egg proteins or any fat or oil vegetable or oil-based fat substitutes, is obtained by a part a very low fat sausage.

The fat content of muscle meat preferably comprises less than 5% by weight, particularly less than 3.5% with respect to the total mass of muscle meat. This can be achieved, if necessary, by withdrawal at least partial fat edge of the leg and / or shoulder.

On the other hand, the sausages that consist only in a single fraction of the pig, in addition to its properties  specific technology for muscle parts, guarantee consumer as much consumer protection as possible with respect to The purity of the product. Ham or pork shoulder meat has in consumers precisely with respect to ham specialties available in the high quality market A positive reputation as high quality food. The meat of ham of the leg or the shoulder, after the separation of the edge of fat, has a very low fat content (2 to 5% of fat, measured according to the Soxhlet method), is rich in protein and, therefore, the consumer considers it a healthy food.

You can get types of sausages from particularly low fat content if used muscle meat  It comes from the leg (upper part, lower part, central part). The exclusive use of meat from the central part, from which it was eliminated before the production of sausage the external fat edges, It offers particular advantages.

As additional ingredients can be added to sausage spices, vegetables and other vegetable ingredients or even additives, which are known from other foods. However it is essential that no fats or vegetable oils or components are added oil-based fat replacement, such as olestra or salatrim.

Sausages produced by the method of according to the invention they present, as a consequence, a content of fat less than 5% by weight, particularly less than 3.5% in weight with respect to the total mass of the sausage.

To achieve sensory properties particularly pleasant, they are made for sausages based purely in pork additional stages of the method, which is explained in detail in the following description of examples of realization.

Muscle meat is processed along with ice until homogenized meat. During homogenate production  meat, the mass of the meat homogenate must always be well cooled, so that muscle protein does not lose prematurely the functionality due to thermal damage. This is what it is for an addition of ice or ice water.

For this ice is cooled to values below -10 ° C, to achieve considerable dissociation of protein at very low temperatures. The amount of cold needed it can be achieved by a very cooled ice in reduced quantity or by adding more ice at lower temperatures. A high retained water content contributes to a mouthfeel Juicy and smooth of the final sausage.

It is particularly advantageous to add ice at very low temperatures, so that due to the temperature compensation that occurs, at least 20% by weight, particularly preferably at least 50% by weight of the water in the meat is frozen . In this way it produces a second phase of ice. The two ice phases allow, in combination with the shear forces of the cutter blade, a particularly high energy input per unit of time in the meat homogenate, which considerably improves the dissociation of
protein.

Description of embodiments Scaled Sausage

For the production of a scalded sausage of according to the invention only muscle meat is processed lean, preferably of the shoulder and / or the leg, particularly preferably of the central part of the ham of the pork. Lean muscle meat means meat with a fat content preferably less than 5% by weight, particularly less than 3.5% by weight with respect to the mass Total muscle meat.

During cutting, the homogenizing mass meat must always be well cooled, so that the protein muscle does not lose functionality prematurely due to damage thermal. An addition of water or ice water is used for this. In the bibliography methods are also known in which for the Additional cooling liquid nitrogen or dry ice is added. Without However, such high price adjuvants make the process of Production is not economical.

During the cutting process, by adding ice is introduced into the meat homogenate an amount of energy greater than 120 kJ / kg of meat homogenate, advantageously greater than 150 kJ / kg, particularly advantageous over 250 kJ / kg of meat homogenate up to achieve a temperature of meat homogenate of 0 ° C. For this ice is preferably cooled to values below -10 ° C (advantageously below -20 ° C, particularly advantageous below -40 ° C), to achieve a considerable protein dissociation at very low temperatures. The dissociation is performed particularly advantageously when all ice is added directly to the beginning of the Cutting process.

The necessary amount of cold can be achieved by a very chilled ice in less quantity or by the addition of more ice at less low temperatures. It is particularly advantageous to add at least 30% by weight, particularly advantageously more than 35% by weight of ice with respect to the total mass of the meat homogenate, since a high retained water content contributes to a sensation in juicy and soft sausage mouth
final.

The addition of ice is particularly advantageous. at very low temperatures, so that by the compensation of temperature that occurs, freezes at least 20% by weight, particularly preferably at least 50% by weight of the water located in the meat. In this way it produces a second phase of ice. The two ice phases make possible in combination with the shear forces of the cutter blade an inlet of particularly high energy per unit of time in the homogenized meat, which greatly improves the protein dissociation.

Surprisingly, in such conditions of method, the pernil muscle protein retains more than 12% and of the shoulder more than 8% of water in the sausage as a gel, of which it is achieved, for example, with proteins from other muscle groups Lean as sirloin or chop. In this way, a cold supply enough with the use of lean meat of pernil or shoulder It represents an ideal combination for the production of sausages low fat sensory pleasant with high content of Water.

The use of meat of the leg or of the Shoulder offers additional advantages. When desired for reasons sensory, the fat content of the sausage can be used, leaving at least partially a fat edge of the muscles of the leg or shoulder, to adjust the fat content. Be has shown that the fat in the leg can be processed particularly well with leg muscle protein up form an emulsion

By the method according to the invention there are available for a prolonged period of time a temperature  of meat homogenate less than 0 ° C for dissociation and exposure of technologically functional protein sequences in a marked way. Low temperature control during a prolonged time interval makes it possible to extract the protein from high value at the freezing point of the matrix meat of muscle, dissociate it considerably and get in this way water retention and gelation of excellent proteins. For the best consistency and for the further improvement of the gelation, the temperature rises at the end of the cutting process up to values of maximum 10ºC, advantageously at most 8ºC.

However, in individual cases you can also be advantageous for the improvement of gelation let pass a time interval of more than 3 hours, better than more than 5 hours until reaching the scalding temperature (higher than 60ºC). It has been shown that by prolonged intermediate storage before the scalding minimizes water leakage during the process of scalding. These advantageous effects during storage intermediate can continue to be improved by an elevation of the temperature of the meat homogenate up to values higher than 20ºC, better than 35ºC. As a result you can get a Clearly firmer structure with the same water content.

Through this method it is possible to achieve the homogenized meat an amount of strange water of up to 45% by weight, without water escaping from the scalding process sausage.

The advantage of using ice as a source of cold it consists of comparatively low costs compared to the use of liquid nitrogen or dry ice.

In this way a sausage product is obtained sensorially very nice, despite the fat content in the final sausage it decreases to values below 2.5% in weigh. The product differs from the intensely sensory characteristics of low sausages Conventional fat content and can hardly be differentiated with regarding the mouthfeel of sausages with a higher content of state of the art grease.

In individual cases it can also be advantageous to cool the meat before adding to the slicer and make colder available for the cutting process. The muscle structure is partially lost, however, the dissociation time can continue to be prolonged and the consistency of the meat homogenate can be continued homogenizing

A scalded sausage is obtained particularly low fat when water content continues to increase by the addition of hydrocolloids. As hydrocolloids can be used all agents that act as thickeners, which are admitted in the LMBG (acronym in German of Law on food and objects of consumption). By the addition of hydrocolloids based on hydrates of Carbon (for example, xanthan, carob seed meal) is increases the viscosity of the meat homogenate so that it manages to include up to 50% by weight of foreign water in the sausage.

The addition of more foreign water makes possible the adding more ice to the process, so that the homogenate meat can be cut for a particularly long time and muscle protein dissociates greatly. Can be advantageous to dissolve the hydrocolloids in water, cool the solution and add it along with the ice to the slicer. In this way you can maximize the time on the cutter (and therefore the time of dissociation of the protein fractions that provide structure).

In a particularly advantageous configuration vegetable protein is added to the homogenate to continue increasing the firmness of the sausage gel. Is particularly advantageous the addition of up to 3% by weight protein of legumes (for example, pea, soy, lupine, bean). It is also possible to use other vegetable proteins. The addition of vegetable proteins is done in a way particularly advantageous in the form of a protein solution deep frozen In this way an already well-available protein is available dissolved for processing. At the same time cold is introduced additional in the form of the frozen protein solution in the system.

It is advantageous to pass the meat before the process of cut by the chopper and cool it to values below 0ºC, where you have to freeze more than 10% of the water that can freeze located in the meat. It is also advantageous if the cutter cools before and / or during the production of homogenized meat up to values below 5ºC, better below 1ºC.

Achievement of the process is achieved particularly simple and economical if used muscle groups  Do not crush by the chopper before cutting. The high addition of ice also quickly dissociates pieces of meat with diameters greater than 5 cm.

In the production of meat homogenate for sausage is of decisive importance the geometry as well as the speeds of the cutter blades. The speed of Shear is the decisive parameter, which is obtained from the peripheral speed of the cutter blade and width Slit between the blade and the cutter bowl. By above shear speeds of 25,000 1 / s the properties of the meat homogenate by a dissociation of Enhanced protein However, above 60,000 1 / s get worse the properties of the meat homogenate due to great damage of the protein due to partial temperature peaks. In this way obtains an optimal shear rate for dissociation of proteins between 50,000 and 60,000 1 / s. The use of blades special slicer, blunt for protein dissociation enables a particularly uniform dissociation.

The indicated shear speeds can be adjust both for cutters and other dissociation machines of meat on an industrial scale, for example, colloidal mills.

With the method described above a mass of basic meat homogenate is achieved, from which are produced by additional processing different sausages as ham sausage, cold cuts with different ingredients (pistachios, mushrooms, herbs, vegetables), Göttinger, Frankfurter, sausages for frying, meatloaf or even pate

The structure of the scalded sausage can be solidify by adding fiber products. For this they are suitable fiber products available in the market, for example, of wheat, legumes or oats.

According to a particular configuration of the method the scalding process is performed at speeds of heating and cooling below 5 K / min.

Sausage products can be obtained bioactive when secondary vegetable ingredients are added such as lignans, phytosterols, polyphenols or isoflavonoids.

Cooked sausage

From the meat of the leg and the pork shoulder can also produce cooked sausages with  very low fat content, for example, liver sausages or pate and liver.

As ingredients for cooked sausages or cooked spreadable sausages is used as the only animal ingredient pure muscle meat considerably freed from an edge of grease of the leg or pork shoulder, advantageously of leg, particularly advantageously of the central part of the ham and pork liver Apart from the fat contained in the meat of muscle and liver, no additional fat is added as bacon  or oil or a fat replacement component based on oil.

The amount of fat in muscle meat it comprises a maximum of 5% by weight, preferably a maximum of 3.5% by weight and in pork liver, at most 6% by weight. Be has shown that the use of fresh pork liver, which has been released from ducts biliary

It has been surprisingly shown that get a particularly creamy cooked sausage when the meat the cut is not cooked before, but is scalded at temperatures below 85 ° C, advantageously below 75 ° C. In this way, proteins are only partially denatured and Get a juicy sausage structure.

The preferred temperature during the cutting of the meat homogenate for sausage cooked from the liver fresh and scalded meat comprises more than 40 ° C, better more than 50 ° C In this way the liver dissociates particularly well and it Get a firm and creamy structure.

In an advantageous configuration of the method of according to the invention, the meat and liver are cut dry at beginning of the cutting process and only just before the end of cutting process are added additional ingredients and water or broth from the meat scalding process. For dissociation improved shear speeds comparable to the production of meat homogenate for scalded sausage. This Performing the process makes it possible to omit emulsifiers such as additives

Creaminess in sausage can be improved if up to 3% are added to the cutter during production of carbohydrate-based hydrocolloids. Are obtained particular advantages with the use of xanthan in parts in 0.5 to 1% weight with respect to the total mass.

Creaminess in sausage can also be improve if it is added during production in the cutter, with respect to the total mass of the sausage, up to 4% by weight of vegetal protein. Properties are particularly achieved positive with the use of legume proteins as proteins lupine or oilseed proteins, such as sunflower proteins After the addition of lupine protein 3% to the slicer, cooked sausages, despite the low fat content of less than 3%, become spreadable and very creamy This is achieved particularly well when used. as protein a lupine protein isolate precipitated in micelles When, in addition, the heating temperature of the cooked sausage introduced into casings or containers is maintained below 75ºC, the untability behavior is particularly good, since denaturation does not occur Full of vegetable proteins. Protein utilization wet vegetables or frozen aqueous protein solution provides particular advantages, since the solubility of the Protein is particularly high in this case.

The structure of cooked sausage can be solidify by adding fiber products. For this they are suitable fiber products available in the market as, by example, wheat, legumes or oats.

A creamy structure is obtained when the heating temperature of the meat homogenate that has been introduced is located just below the temperature of denaturation of plant proteins, however, by above the liver denaturation temperature, as well as above the required pasteurization temperature.

According to a particular configuration of the method for the production of a liver sausage, the process of blanching is done at heating and cooling speeds less than 5 K / min.

Sausage products can be obtained bioactive when secondary vegetable ingredients are added such as lignans, phytosterols, polyphenols or isoflavonoids.

Cured sausage

From meat of pernil and shoulder of the cured sausages can also be produced containing very reduced fat and protein structure particularly native

For the production of cured sausages is added as the only animal ingredient pure muscle meat, which has been essentially released from a fatty edge of the leg or from the pork shoulder, advantageously of the leg and apart from the fat contained in muscle meat no additional fat is added as bacon or oil or a fat-based replacement component in oil. The amount of fat in muscle meat comprises at most 5% by weight, preferably at most 3.5% in weight.

Raw sausage of lean meat of this type get a structure similar to ham or cured chop meat and smoked, however, can be varied more widely than ham by addition by mixing the most diverse ingredients in terms of To taste and texture.

Surprisingly it has been shown that get a low fat cured sausage with a texture particularly firm, similar to ham, when in meat dough before the cutting process it does not freeze or does not freeze more than 50% of the maximum amount of water that can be frozen.

Additionally it has been shown to be advantageous if meat is added at temperatures below 5 ° C, particularly advantageously below 1 ° C, however, no frozen, that is, not less than -2ºC.

In a particularly advantageous configuration of the method according to the invention, a part of the mass of meat, preferably 50%, is passed through the chopper through a disc with a hole diameter less than 4 mm. The other part it goes through a crusher through a disc with a diameter of hole greater than 7 mm.

The last part of the dough chopper meat is cut in the slicer to a temperature above 12ºC, better than 14ºC until agglutination. After 90% of the cutting time, better after the end of the time of cut the part that has gone through the chopper are added and mixed starter cultures, spices, salt and / or nitrite curing salt as well as the part of the meat passed through the crusher.

In an additional configuration are added carbohydrate-based hydrocolloids, such as xanthan and / or fiber products such as wheat fiber or legume fiber. The addition of these additives can accelerate the maturation process and regulate water retention. Also I know They can add vegetable protein products. You can also add secondary vegetable ingredients such as lignans or phytosterols. Not ultimately can be added Vegetables such as pepper or rustican radish. Finally you can smoke the stuffed sausage dough.

Claims (27)

1. Method for the production of sausages such as cured sausages, scalded sausages, cooked sausages or cooked spreadable sausages, in which the only animal ingredient is used as muscle meat of the leg and / or of the pork shoulder and, in a given case , pork liver and the amount of fat in muscle meat comprises a maximum of 5% by weight and in the pig liver a maximum of 6% by weight, where apart from the fat contained in muscle meat or in the Pork liver does not add any additional fat such as bacon or oil or oil-based fat substitutes, characterized in that the muscle meat of the leg and / or the pork shoulder is processed together with ice until homogenized meat and all ice it is added at the beginning of the production of the meat homogenate and has a temperature below -10 ° C. 2. Method according to claim 1, characterized in that the muscle comes from the central part of the ham. 3. Method according to claim 1 or 2, characterized in that pork liver without bile ducts is used. Method according to at least one of the preceding claims, characterized in that the amount of fat in muscle meat comprises a maximum of 3.5% by weight. 5. Method according to at least one of the preceding claims, characterized in that spices and / or salt and / or salt of conservation of nitrites and / or mushrooms and / or vegetables and / or broth are also added. 6. Method for the production of a scalded sausage according to one of the preceding claims, characterized in that an amount of energy greater than 120 kJ per kg of meat homogenate is introduced by the addition of ice to achieve a meat homogenate temperature of 0 ° C in the meat homogenate. Method for the production of a scalded sausage according to one of the preceding claims, characterized in that an amount of ice is added to the muscle meat such that at least 20% by weight of the water located in the meat is frozen. muscle. Method for the production of a scalded sausage according to one of the preceding claims, characterized in that an amount of ice is added to the muscle meat such that the ice has at least 30% of the weight of the total mass of the homogenate meat. 9. Method for the production of a scalded sausage according to one of the preceding claims, characterized in that the muscle meat is processed in at least partially frozen state until forming meat homogenate. 10. Method for the production of a scalded sausage according to one of the preceding claims, characterized in that thickeners are additionally included in the meat homogenate. 11. Method for the production of a scalded sausage according to one of the preceding claims, characterized in that vegetable proteins are additionally added to the meat homogenate. 12. Method for the production of a scalded sausage according to at least one of the preceding claims, characterized in that the production of meat homogenate is carried out in a slicer or in a meat dissociation device. 13. Method for the production of a scalded sausage according to claim 12, characterized in that the cutting process is performed with a shear rate in a range between 25,000 1 / s and 60,000 1 / s. 14. Method for the production of a scalded sausage according to one of the preceding claims, characterized in that the meat homogenate has a temperature of at most 10 ° C at the end of the meat homogenate production. 15. Method for the production of a scalded sausage according to one of the preceding claims, characterized in that the meat homogenate is scalded at a temperature in a temperature range between 60 ° C and 80 ° C. 16. Method for the production of a cooked sausage according to at least one of claims 1 to 6, characterized in that the muscle meat is scalded at a temperature below 85 ° C, before it is processed together with pork liver to form Homogenized meat. 17. Method for the production of a cooked sausage according to claim 16, characterized in that the temperature of the meat homogenate during the production of meat homogenate comprises more than 40 ° C. 18. Method for the production of a cooked sausage according to at least one of claims 16 or 17, characterized in that a maximum of 3% by weight of hydrocolloids is added to the meat homogenate. 19. Method for the production of a cooked sausage according to at least one of claims 16 to 18, characterized in that a maximum of 4% by weight of vegetable protein is added to the meat homogenate. 20. Method for the production of a cooked sausage according to at least one of claims 16 to 19, characterized in that substances containing fiber are added to the meat homogenate. 21. Method for the production of a cooked sausage according to at least one of claims 16 to 20, characterized in that the final meat homogenate is heated to a scalding temperature below 75 ° C. 22. Method for the production of a cooked sausage according to at least one of claims 16 to 21, characterized in that the scalding process is carried out with a heating and cooling rate of less than 5 K / min. 23. Method for the production of a cured sausage according to at least one of claims 1 to 6, characterized in that the muscle meat is processed in an initial state until forming meat homogenate, in which at most 50% of the water contained in muscle meat is frozen. 24. Method for the production of a cured sausage according to claim 23, characterized in that the temperature of the muscle meat is located at the beginning of the production of the meat homogenate in a range between -2 ° C and 5 ° C. 25. Method for the production of a cured sausage according to claim 23 or 24, characterized in that a part of the muscle meat is passed through the chopper and the remaining part is passed through the crusher. 26. Method for the production of a cured sausage according to claim 25, characterized in that the part of the muscle meat passed through the chopper is cut until agglutination and after the end of the cutting time of the part passed through the chopper starter cultures and / or spices and / or salt and / or nitrite preservative salt are added and mixed as well as the part passed through the muscle meat crusher. 27. Sausages such as cured sausages, sausages scalded, cooked sausages or cooked spreads, produced according to a method according to one of the preceding claims.